Arroz Verde (Mexican Green Rice)

This Arroz Verde (Mexican Green Rice) is a flavorful side for all kinds of dishes. It's cooked in a broth flavored with poblano pepper, jalapeños, parsley and cilantro. It's simple and delicious!

Prep Time20

Cook Time15

Resting Time15

Total Time50

Course: Side Dish

Cuisine: Mexican

Keyword: cilantro, jalapeno, parsley, poblano, rice

Servings: servings

Calories: 273kcal

Author: MaryAnn Dwyer

Ingredients

1/2 cup yellow onion, roughly chopped
1 large poblano pepper, about one cup, seeded and roughly chopped
1 jalapeno pepper, stemmed, seeded and roughly chopped
2 cloves garlic, minced
1 cup parsley, chopped
1/2 cup cilantro, chopped
2 1/2 cups vegetable stock
1/4 cup olive oil
1 1/2 cups long-grain white rice
salt and pepper, to taste
1 lime

Instructions

Place the onion, poblano, jalapeno, garlic, parsley and cilantro with 1/3 cup of the vegetable stock in a food processor. Pulse until mixture is smooth.
In a Dutch oven or heavy duty pot, heat the olive oil over medium-high heat. Add the rice and stir. Continue to cook, stirring often until lightly browned about 7-10 minutes. Add the vegetable mixture from the food processor to the rice and cook for 1-2 minutes.
Add the remaining vegetable stock. Bring to a boil and then reduce to a simmer. Cover and cook according to rice package directions.
Remove from the heat and let the rice rest for another 15 minutes without uncovering. When you uncover the pot the puree will have settled at the top, so just gently mix to redistribute. Season with salt and pepper to taste and a squeeze of lime.

Notes

As mentioned, if you're not a fan of cilantro you can just omit, but coming from a someone who is not a cilantro lover I really enjoyed it in this dish.

This rice is wonderful as a side to any Mexican dish, added to bowls or even burritos.

Nutrition